Red Kuri Squash and Roasted Red Pepper Hummus


Prepare this hummus recipe as an appetizer or side dish.

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Red Kuri Squash and Roasted Red Pepper Hummus
Recipe Type: Appetizer
Author: Gentry Woodward
  • 1 ½ cups diced red kuri squash, unpeeled
  • 1–2 tablespoons olive oil
  • 1 teaspoon salt
  • 1 red bell pepper
  • 1 (15-ounce) can chickpeas, drained and rinsed
  • 2 cloves garlic, minced
  • 2–3 tablespoons tahini paste
  • 1 / 3–2 / 3 cup vegetable stock
  • 2 tablespoons lemon juice
  1. Preheat oven to 375° F. Toss squash with olive oil and salt. Bake 35–40 minutes or until fork-tender. Remove from oven.
  2. Place red pepper under broiler until the skin blisters. Allow pepper to cool; then remove the skin and seeds, and dice the pepper.
  3. Place diced red pepper, chickpeas, garlic, roasted squash and tahini in a food processor; blend until very smooth. Slowly add vegetable stock to bring to desired consistency.
  4. Add lemon juice and salt to taste.
  5. Serve with pretzel chips or crackers.


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